Description

This Banana Pecan Caramel Layer Cake is a decadent and indulgent dessert that combines the natural sweetness of ripe bananas, the crunch of toasted pecans, and the rich, buttery flavor of homemade caramel. The cake features soft, moist layers of banana-flavored cake, which are then stacked and frosted with a luscious caramel pecan frosting. Finished with a smooth caramel drizzle and more toasted pecans on top, this cake is perfect for celebrations or whenever you want to treat yourself to something truly special. Whether you’re a fan of bananas, nuts, or caramel, this cake will quickly become a favorite.

Ingredients

Scale

3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 cup brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 ½ cups mashed ripe bananas (about 3 large bananas)
1 cup buttermilk
1 cup chopped pecans

For the Caramel Frosting:

1 cup unsalted butter
2 cups packed light brown sugar
½ cup heavy cream
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped pecans (for garnish)

Instructions

- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas. Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the chopped pecans.

Bake the Cake: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Caramel Frosting: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream until the desired consistency is reached.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers. Frost the sides of the cake with the remaining caramel frosting. Garnish with chopped pecans. Allow the frosting to set slightly before serving.

Notes

Choosing Bananas: The key to achieving the best banana flavor is to use very ripe bananas with plenty of brown spots on the peel. The riper the banana, the sweeter and more flavorful your cake will be. If you need to ripen bananas quickly, place them in a paper bag or bake them in the oven for a few minutes.
Toasting Pecans: Toasting the pecans before folding them into the cake batter and frosting enhances their nutty flavor and gives them a crisp texture. To toast, place the pecans on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway through to ensure they toast evenly.
Homemade Caramel: While store-bought caramel can be used, making your own caramel sauce elevates the flavor. Be sure to cook the caramel slowly over low heat to prevent burning. If you’re new to making caramel, keep a close eye on the sugar as it melts and stir frequently to avoid crystallization.
Frosting Consistency: The caramel pecan frosting should be thick enough to spread easily but not so runny that it slides off the cake. If your frosting is too thick, add a little cream to thin it out. If it’s too runny, mix in more powdered sugar until you reach the desired consistency.
Layering and Assembly: To achieve even cake layers, use a serrated knife to level the tops of the cakes before stacking. This ensures the cake sits flat and looks neat. For a professional finish, use an offset spatula to smooth the frosting and create clean lines around the edges.
Make-Ahead Tips: You can prepare the cake layers a day or two ahead of time and store them in an airtight container at room temperature or in the fridge. The frosting can also be made in advance and kept in the fridge for up to three days. Let it come to room temperature and give it a good stir before using.
Serving Suggestions: Serve the cake with a drizzle of extra caramel sauce over each slice for an added touch of indulgence. Pair with vanilla ice cream, whipped cream, or fresh berries for a more luxurious experience.
Storage: Leftover cake can be stored in the fridge, covered, for up to 5 days. You can also freeze the unfrosted cake layers for up to 3 months—just wrap them tightly in plastic wrap and foil before freezing.